COOKING TIPS

Broiled, barbecued, sautéed, simmered or steamed, your pre-cooked Alaska Crab offers many simple yet elegant options. Together, the three species of Alaska Crab satisfy virtually every customer taste and foodservice need. Here are just a few popular serving suggestions:

King Crab

• Traditionally, king crab legs have been shown off as a signature entrée.
• For fast barbecuing or grilling, place Alaska King Crab legs (shell-side down if legs are split) on a rack about 5 inches above hot coals. Barbecue about 5 minutes or until thoroughly heated, brushing occasionally with butter or sauce.
• You can also feature king crab by simmering it and adding serving-sized pieces to soups and stews during the last 5 minutes of cooking.

Snow Crab

• The natural visual appeal of Alaska Snow Crab meat gives it a featured status as a stand-alone item with dipping sauces.
• Alaska Snow Crab can be paired with chicken or steak as a "surf & turf" item, or as the star of an all-you-can-eat buffet, as well as a unique appetizer, or a value-added ingredient in soups, salads and sandwiches.
• Its unique sweet flavor can be brought out by adding serving-size pieces of snow crab clusters or claws to butter, margarine or oil and sautéing about 5 minutes or until thoroughly heated.

Dungeness Crab

• Because of its convenient size and the attractive orange color of its shell, Alaska Dungeness is perhaps the best crab variety to serve whole.
• To broil, place whole
• Broil about 5 minutes or until crab is thoroughly heated.
• Dungeness is also easily simmered and added in serving-size pieces to soups and stews, and most classically, as the star of Crab Louis salads.